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Wednesday, September 29, 2010

Chocolate Thumbprint Cookies

I've been craving for Chocolate Thumbprint cookies since last Eid ul Fitr, when my mom went crazy and bought almost all cookies from Harvest, our local bakery. Chocolate Thumbprint is my favorite, thou Harvest's called them White Button. why, they are as cute as a button indeed! it was really easy and fun to make, despite the part where you bake the cookies for 10 minutes, dipped ur thumb to the half cooked so freaking hot cookie dough, then put it back in the oven.

My red sore thumb is all worth it when I bite into these cute botton cookies, feel the vanilla cookies crumble into rough sand and blend gently with the silken dark chocolate. Oh, Heaven!

preheat the oven to 350 F. line two baking sheets with parchment paper.

In the bowl of an electric mixed fitted with the paddle attachment, beat together 1 cup butter, the confectioners' sugar, salt and vanilla on medium speed until smooth about 2 minutes, beat in flour, beginning on low speed and increasing to medium until combined

Form balls using 2 teaspoons of dough for each, place balls 1 inch apart on prepared baking sheets.

Bake 10 minutes, remove from the oven, and press thumb into cookies to make deep, wide indentations, rotate the pan, and return to the oven; bake until light brown on the edges, 7 to 9 minutes more. ( if the indentations begin to lose definition, remove cookies from oven and press again.)

Transfer to a wire rack to cool completely. Combine the chocolate, the remaining 6 tablespoons butter and the corn syrup in a small heatproof bowl set over a pot of simmering water; stir occasionally until melted and smooth.

Allow to cool a bit until slightly thickened. fill thumbprint with the chocolate mixture, and set aside to firm up. cookies can be stored in a single layers in airtight containers at room temperature up to 3 days.